r_chocolate_cakes_d06

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serves six to eight
soft butter (for greasing tins) 
castor sugar (for coating tins)
2 sticks unsalted butter, cut in small dices
10 ounces dark chocolate, broken into small pieces
4 eggs
3 egg yolks
1⁄2 cup castor sugar
1⁄4 cup all-purpose flour, sifted salt
vanilla bean ice cream

Brush twelve regular-size metal muffin tins with soft butter and sprinkle liberally with castor sugar. Melt two sticks of butter with the dark chocolate in a double boiler, stirring occasionally until smooth. Set mixture aside to cool. 

Using an electric mixer with either a whisk or paddle attachment, beat eggs, egg yolks, and sugar until thick and pale. Sift flour and a pinch of salt together, then fold into the melted chocolate mixture until just combined. Gently fold the chocolate mixture into the egg mixture. Spoon combined mixture into prepared tin; fill to within 1⁄3 inch from the rim. Refrigerate for a minimum of two hours.

Place muffin tin on a cookie tray and bake at 350 degrees for 8 to 10 minutes, or until just firm to the touch. Remove from the oven and stand for 2 minutes only. Carefully run a knife around the rims of the cakes, then invert onto a plate.

They will not be totally firm inside. Serve immediately with vanilla bean ice cream. To achieve molten centers, it’s critical to set the oven temperature to 350 degrees, and cook and serve as instructed, or the centers will overcook.

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